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E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
VIDEO RESOURCES
Food & Beverages Operations: RTB tutorials
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
View all
Courses
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
VIDEO RESOURCES
Food & Beverages Operations: RTB tutorials
BUILDING CONSTRUCTION
PRODUCTION TECHNOLOGY
ROAD CONSTRUCTION
AUTOMOBILE
PLUMBING
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
CUACM301: Cooking Methods and Basic Dishes
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Courses
DIGITAL INTERACTIVE CONTENT
CUACM_301
Learning Outcome 1: Understand about cookery
Indicative Content 1.4: Know about transfer heat to food
Indicative Content 1.4: Know about transfer heat to food
◄ Indicative Content 1.3:Identify inconveniences of cooking
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Indicative Content 1.1: Definition of key terms
Indicative Content 1.2: Reason of cooking food
Indicative Content 1.3:Identify inconveniences of cooking
Indicative Content 2.1: Identify the different cooking methods
Indicative Content 2.2: Use and maintain Kitchen equipment and tools
Indicative Content 3.1: Identify foods
Indicative Content 3.2: Basic sandwich dishes preparation
References
Indicative Content 2.1: Identify the different cooking methods ►
CUACM_301
Course Overview
Learning Outcome 1: Understand about cookery
Learning Outcome 2: Select and use cooking equipment and technology
Learning Outcome 3: Select ingredients for menu items
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